Spicy Southwest Salsa (vegan & delicious!)

I just threw this together. It's not perfect yet, so feel free to add and subtract as you see fit. Diced tomatoes might be better than the picante sauce, but I didn't have any.

1 can black beans, drained
1 can corn, drained
1 avocado- halved, pitted, and diced
2 tbsp. lemon juice (prevents discoloration of the avocado)
1/2 cup diced green, red, and yellow bell peppers
picante sauce, to taste
garlic powder, to taste
chili powder, to taste
dash of tabasco sauce

Mix all ingredients together in large bowl. Enjoy with chips or spoon onto tortillas, roll 'em up and fry in skillet.

 

1/2 cup fresh papaya, cubed 1/4 cup avocado, cubed 1/2 yellow pepper, chopped 1/2 jalapeno,seeded and minced 2 scallions, thinly sliced 1 Tbsp. white wine vinegar 1 Tbsp. honey 2 Tbsp. lime juice 1 Tbsp. fresh orange juice 2 Tbsp. fresh mint, chopped Dash cayenne pepper. In a large bowl, combine the first 5 ingredients. Add vinegar, honey, lime juice, orange juice, mint and cayenne. Stir gently to combine.

 

1 cup fresh pineapple, cut in small dice 1 cup fresh mango, cut in small dice 1/2 cup diced roasted red pepper 1/2 cup red onion, cut in small dice 1/2 cup chopped fresh cilantro 1/4 cup seasoned rice vinegar 1/4 cup olive oil salt. Mix all ingredients for the salsa in a small bowl. Cover and refrigerate for at least 1 hour before serving.